Homemade Thin Mint Cookies

These homemade thin mint cookies feature a buttery chocolate mint cookie dipped in melted semi-sweet chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

Prep Time 45

Cook Time 10

Chill Time 35

Total Time 1 30

Course Dessert

Cuisine American

Servings3 dozen

In your food processor, pulse the flour, cocoa powder, powdered sugar and salt until combined.
With the processor running, drop in the pieces of butter, one at at time, pulsing a few times until the butter is evenly distributed, and the dough is moistened and crumbly.
Add the vanilla, peppermint extract and the milk, then process until the dough starts to stick together.
Dump the dough out onto a clean counter and use your hands to finish bringing the dough together, kneading in any stray dry ingredients. The dough should be soft, smooth and supple.
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.
Prepare two baking sheets by lining them with sheets of parchment paper.

On a clean work surface lightly dusted with flour, place the disk of dough, and dust the top of the dough with flour, too. Roll out to an even thickness between 1/8-1/4 inch thick.
Use a 2 inch round cookie cutter or biscuit cutter to cut as many cookies as you can, placing the cut cookies 1 - 1 1/2 inches apart on the parchment lined baking sheets.
Gather up the scraps of dough, roll them out again, and continue cutting as many cookies as you can. You should be able to cut around 3 dozen cookies.
Place the baking sheets with the cut cookies in the refrigerator to chill briefly while you preheat the oven.
Preheat the oven to 350F, and position a rack in the center of the oven.
Bake the cookies for 10 minutes. With chocolate cookies, it's impossible for their color to be an indicator of doneness. But you shouldn't see any appearance of raw or wet dough if you carefully turn one of the cookies over.
Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack to cool completely.

Finely chop the chocolate with a sharp chef's knife. Using a double boiler, melt the chocolate until smooth. I recommend tempering the chocolate for the best results.
Dip the cookies into the melted chocolate one at a time, coating them completely, then lift the cookies up with a fork. Gently shake off the excess chocolate, then place the cookies on a baking sheet lined with a clean sheet of parchment paper.
After all the cookies are dipped, you can lightly drizzle any remaining melted chocolate over the tops of the cookies.
Refrigerate the cookies for about 15 minutes to set the chocolate.
Store the cookies in the refrigerator in an airtight container for up to 2 weeks, or in the freezer for up to 3-6 months.

Making the Dough without a Food Processor: If you don't have a food processor, you'll need a large bowl and a pastry cutter. In the bowl, combine the flour, sugar, cocoa powder and salt. Scatter with the cold butter pieces and use the pastry cutter to cut the butter in until very finely cut and evenly distributed. Drizzle with the extracts and milk, then use your hands to work the liquid into the dry ingredients until it forms into a soft dough.
Freezing the Dough: To make the dough in advance, wrap the disks of dough in plastic wrap, label them, and refrigerate for up to 5 days, or freeze for 3-6 months. Frozen dough should be thawed overnight in the refrigerator. Then take the dough out of the fridge about 1 hour before you're ready to roll out the dough. It should still be cool to the touch when you roll it out, but pliable enough to roll without too much difficulty.

Keyword Chocolate, High Altitude, No Spread Sugar Cookies, Peppermint, Sugar Cookies, Thin Mint